Last Updated on July 22, 2025 by Casia Valdés
When comfort meets spice in a bowl, you get Chile Verde Sopita—a hearty Mexican-style soup that’s equally perfect on a chilly winter evening or a breezy summer night. Packed with savory sausage, hearty ground beef, bright Hatch green chiles, tender macaroni, and gooey cheese melting into every spoonful, this “little soup” brings warmth, flavor, and satisfaction in every bite.
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What Makes Chile Verde Sopita So Irresistible
“Sopita” means “little soup” in Spanish, but don’t let the name fool you—this dish is big on flavor. It brings rich meatiness, vibrant green chile heat, tender pasta, and creamy cheese into a robust broth. It’s an elevated home-cooked treat that feels comforting, roots you in tradition, and cooks up in one pot.
Ingredients You’ll Need
Serves 4:
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1/2 lb spicy hot sausage (such as chorizo or spicy breakfast sausage)
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1/2 lb ground beef (85% lean)
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2 cups Hatch green chile, roasted and chopped
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1 cup diced tomatoes (canned or fresh)
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1/2 cup minced onion
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2 cloves garlic, minced
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Salt & pepper, to taste
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1 tablespoon butter plus 1 tablespoon olive oil, for toasting pasta
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1 cup macaroni (elbow or small shapes)
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4 cups chicken stock
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4 oz cheese, cut into chunks (Velveeta, Muenster, or similar melting cheese)
How to Make Chile Verde Sopita
This flavorful soup comes together in about 30 minutes with straightforward steps. Here’s how:
Step 1: Brown the Meats
In a large pot or Dutch oven over medium-high heat, brown the sausage and ground beef together until fully cooked and crumbly. Use a spoon to break them up evenly. Season lightly with salt and pepper.
Step 2: Add Chiles & Veggies
Stir in the Hatch green chiles, diced tomatoes, minced onion, and garlic. Cook for 3–4 minutes until the onions begin to soften and flavors meld.
Step 3: Toast the Pasta
Push the meat-veggie mixture to the side, add butter and olive oil, and toast the macaroni until lightly golden—this boosting step adds a bit of nuttiness and helps the pasta hold texture in the broth.
Step 4: Simmer in Broth
Pour in 4 cups of chicken stock. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the macaroni is tender and the flavors meld beautifully.
Step 5: Melt in the Cheese
Remove from heat and stir in chunks of Velveeta or Muenster cheese. Cover the pot and let it sit 1–2 minutes off the heat, allowing the cheese to soften and swirl into creamy golden ribbons.
Step 6: Serve & Enjoy
Ladle the sopita into bowls, making sure each portion has a good balance of broth, meat, pasta, and melty cheese. Serve hot with warm tortillas or crusty bread.
Why You’ll Love This Soup
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All-in-one comfort — Meaty, cheesy, colorful, and cozy.
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Quick and easy — Dinner in ~30 minutes with straightforward pantry staples.
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Fully customizable — Adjust heat, swap meats, or extra veggies to taste.
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Kid-friendly — Pasta and cheese make it a crowd-pleaser for all ages.
Expert Tips for the Best Sopita
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Roast your own Hatch chiles (when in season) for deeper flavor.
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Toast the pasta for better texture and flavor retention.
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Control the heat with milder sausage or reduce chile amounts.
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Choose melting cheese, like Muenster or Velveeta, for creamy integration.
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One-pot cleanup — easy prep and easy cleanup!
Variations to Try
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Vegetable-packed: Add zucchini, corn, or carrots in step 2.
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Spicy upgrade: Mix in chopped jalapeños or a splash of hot sauce.
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Cheesy fix: Stir in cream cheese or cheddar for richness.
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Protein swap: Try ground turkey or shredded chicken instead.
What to Serve With It
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Warm tortillas or crusty bread to sop up the broth.
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Fresh avocado or guacamole for creamy contrast.
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Crisp green salad with citrus vinaigrette for freshness.
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Rice or beans for a more filling plate meal.
Storing & Reheating
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Fridge: Store in an airtight container for up to 3 days.
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Reheat: Gently warm on stovetop, adding a splash of water to loosen if needed.
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Freezing: Not ideal due to pasta texture, but the broth and meat mix can be frozen—just cook fresh macaroni when reheating.
Final Thoughts
Chile Verde Sopita is a delicious fusion of comfort and spice—a one-pot, family-friendly soup that delivers big in flavor and ease. With rich meats, green chile warmth, tender pasta, and gooey cheese, it’s everything you crave in a bowl. Whether it’s a chilly evening or a laid-back summer meal, this sopita satisfies.
Give this recipe a try—your next spoonful is sure to be a hug in a bowl!
Chile Verde Sopita
Ingredients
Method
- In a large pot or Dutch oven over medium-high heat, brown the sausage and ground beef together until fully cooked and crumbly. Use a spoon to break them up evenly. Season lightly with salt and pepper.
- Stir in the Hatch green chiles, diced tomatoes, minced onion, and garlic. Cook for 3–4 minutes until the onions begin to soften and flavors meld.
- Push the meat-veggie mixture to the side, add butter and olive oil, and toast the macaroni until lightly golden—this boosting step adds a bit of nuttiness and helps the pasta hold texture in the broth.
- Pour in 4 cups of chicken stock. Bring the mixture to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the macaroni is tender and the flavors meld beautifully.
- Remove from heat and stir in chunks of Velveeta or Muenster cheese. Cover the pot and let it sit 1–2 minutes off the heat, allowing the cheese to soften and swirl into creamy golden ribbons.
- Ladle the sopita into bowls, making sure each portion has a good balance of broth, meat, pasta, and melty cheese. Serve hot with warm tortillas or crusty bread.
